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Vegan corn peanut curry
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5 from 3 votes

Corn Curry

Easy Vegan Corn Curry made with coconut milk. Sweet corn, vegetables, spices, and crushed peanuts make this a comforting and satisfying meal.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Shweta

Ingredients 

  • 1 tablespoon olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 small onion,, chopped
  • 3 garlic cloves,, minced
  • 1 cup crushed tomato
  • 2 cups frozen corn,, thawed
  • ½ cup matchstick carrots
  • 1 bell pepper,, chopped
  • 1 teaspoon turmeric powder
  • 1 tablespoon garam masala powder
  • ¼ teaspoon chili powder
  • 1 teaspoon salt, *or to taste
  • cup peanuts,, finely chopped
  • ½ cup water
  • ½ cup coconut milk,, light
  • ½ juice of lime
  • cilantro,, to garnish

Instructions

  • Heat oil in a medium pan and add mustard seeds and cumin seeds until they start popping.
  • Add onion and garlic and stir until translucent.
  • Add crushed tomato and sauté for 1-2 minutes until consistency becomes gravy-like.
  • Add the carrots and cook until slightly softened then add the bell peppers and cook for an additional 2-3 minutes.
  • Add the corn, turmeric powder, garam masala, chili powder, and salt. Cook for 2-3 minutes.
  • Add peanuts and water. The curry will thicken slightly. Then add the coconut milk and stir. Simmer on low for 5 minutes while stirring occasionally.
  • Add lime juice, garnish with cilantro, and serve warm with rice, tortillas, bread, or naan!

Nutrition Info

Calories: 296kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 690mg | Potassium: 754mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2962IU | Vitamin C: 41mg | Calcium: 68mg | Iron: 4mg
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